1 bunch of mixed soft herbs , (30g), such as dill, mint, chives, flat-leaf parsley
2 tablespoons Greek-style yoghurt
1 lemon
2 tablespoons extra virgin olive oil
Description
Scrub the potatoes and halve any larger ones. Place in a large saucepan and cook in boiling salted water for around 15 minutes, or until tender. Drain and leave to cool slightly.
Roughly chop the herbs. In a large mixing bowl, mix the yoghurt with the juice of the lemon and the olive oil. Add the chopped herbs and a tiny pinch of sea salt and freshly ground black pepper and mix again.
Add the potatoes to the bowl, tossing them in the dressing until coated, then serve.
